Cooking a Prime Rib today.. any suggestions..
- Thread starter JOHNDEEREGN
- Start date
Truer words could not be spoken.
Dan,
I am curious on the PR. I have done many. all very good. but have never had what I call perfect. I can get rare to med. But never the tenderness I want. Kind of like it needs to set at lower temp longer to break down a little. or higher temp
longer without over cooking.
I am curious on the PR. I have done many. all very good. but have never had what I call perfect. I can get rare to med. But never the tenderness I want. Kind of like it needs to set at lower temp longer to break down a little. or higher temp
longer without over cooking.
The key to the tenderness is the fat-cap. Most grocery stores sell the bone-in rib without it and it makes me sad.
When you buy a "109" rib (hey....that there's a coincidence!) it comes with the fat-cap. it is actually held on by by bones attached to the spinal end of the ribs themselves.
i would simply fold the cap off of the body of the rib, season it liberally and then fold the cap back over. After it's done cooking the cap is half the size it was in the beginning. It continuously bastes the rib throughout the cooking process.
A room temperature rib is also key.
Any butcher shop will either sell you or give you fat-cap.
When you buy a "109" rib (hey....that there's a coincidence!) it comes with the fat-cap. it is actually held on by by bones attached to the spinal end of the ribs themselves.
i would simply fold the cap off of the body of the rib, season it liberally and then fold the cap back over. After it's done cooking the cap is half the size it was in the beginning. It continuously bastes the rib throughout the cooking process.
A room temperature rib is also key.
Any butcher shop will either sell you or give you fat-cap.
Another thing I should mention. I have never been a fan of flash roasting.
This would be when you pre-heat to 450-500 degrees for 15 minutes then reduce cooking temps.
Lower temperature for longer has always been my method.
Plus the high dollar AltoShams cook at about 275-300 for hours.
This would be when you pre-heat to 450-500 degrees for 15 minutes then reduce cooking temps.
Lower temperature for longer has always been my method.
Plus the high dollar AltoShams cook at about 275-300 for hours.
There's no reason that rib shouldn't turn out like floating on a cloud of titties.
Then again fat content of the body has a lot to do with it too. To lean, too tough.
I have a feeling you already know all of this stuff, so tell me to go wax my car if it get's old.
Then again fat content of the body has a lot to do with it too. To lean, too tough.
I have a feeling you already know all of this stuff, so tell me to go wax my car if it get's old.
- Joined
- Dec 7, 2002
Hey guys she is back from the dead:biggrin:
Never I repeat never talk about food all day and then go to the meat market.......
Yeah...about that. This thread absolutely killed me today. By the time I left work, I was frikken starving.
Ty, who's back from the dead.....your leg?
- Joined
- Dec 7, 2002
This thread:biggrin:
I sat at my desk today at the office with my leg propped up slamming pain pills all day, I bet some customers got some hell'acious deals today
I'm not near the cook you guys are, but I wanted to mention a great thermometer I recently found while watching a test on America's Test Kitchen. It's the CDN Q2-450 Pro Chefs Quick Test. I got one for just $18 on ebay. Digital thermometer that reads from -40 to +450F and settles in under 10 seconds - perfect for quick checks on a steak or roast. I used to just eyeball steaks on the grill and usually miss (sigh ) but now it's too easy to be consistent .
) but now it's too easy to be consistent .On a side note.....do I have a problem?
I'm in my garage, listening to the 80's channel on Sirius. Glass of Sangiovese, and a GN 10' away, surfing TB.com.
IMHO, it doesn't get any better than this.....then again, Ian Dury and the Blockheads - Hit me with our rythem stick just cam on.
All of the sudden, I don't feel so cool.
I'm in my garage, listening to the 80's channel on Sirius. Glass of Sangiovese, and a GN 10' away, surfing TB.com.
IMHO, it doesn't get any better than this.....then again, Ian Dury and the Blockheads - Hit me with our rythem stick just cam on.
All of the sudden, I don't feel so cool.
